Issuu

WHERE FAMILY, ITALIAN TRADITION AND CULINARY EXPERIENCE COME TOGETHER. F O O D + B E V E R AG E

CH EF TIM CREEHAN BRI NGS DECADES O F PA SSIO N TO N O N N A’ S RISTO RANTE.

O C TO B E R 2 02 6

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A Taste of What Brings Us Together

October 2026 PUBLISHER

Carmen Foster | carmen.foster@citylifestyle.com

There is something magical about food on the Emerald Coast. It is more than what is served on the plate—it is the stories, traditions, people, and places that gather around it.In this issue of Destin City Lifestyle, we celebrate the flavors that make this community feel like home and the experiences that make visitors want to return. Our cover story takes us inside Nonna’s Ristorante, where Chef Tim Creehan continues to create an experience rooted in family, Italian tradition, and an unmistakable passion for hospitality. After four decades on the Emerald Coast, Tim’s return to his roots reminds us that the best restaurants are about more than beautiful food. They are about memories, relationships, and creating a table where everyone feels welcome. That same spirit can be found at 2 Birds Café,a beloved Miramar Beach gathering place where scratch-made favorites,exceptional coffee, and genuine hospitality have become part of the local routine. With new ownership and fresh culinary talent joining the team, 2 Birds is entering an exciting new chapter while honoring the flavors and warmth that made it special. From Italian cuisine to breakfast favorites, this issue also celebrates the art of barbecue with Trauma Hogs BBQ.Founded by nurses who brought the same discipline, attention to detail, and genuine care from their medical careers into the pit, their story proves that great food can come from unexpected places. Their barbecue is slow, thoughtful, and made to bring people together. We also shine a light on Chef Fallon Ellender of La Table de Fe’ whose culinary creativity and dedication remind us how much talent exists throughout our coastal community. Every chef has a story, and every kitchen has a heartbeat—and those stories deserve to be shared. Of course, food is only one part of the Emerald Coast lifestyle. The places where we stay, gather, and unwind shape the experience, too.For Grand Welcome Destin & Miramar Beach,that feeling begins with genuine Southern hospitality and a boutique approach to vacation rental management. That is what I love about this community.A morning coffee can become a conversation. Dinner can become a celebration. A barbecue can become a tradition. A vacation rental can become a place filled with memories. As you turn the pages of this issue, I invite you to taste, explore, and experience the Emerald Coast through the people who make it special.Because around here, life is always better when there is something delicious—and someone wonderful— to share it with. CARMEN FOSTER, PUBLISHER @DESTINCITYLIFESTYLE

CO-PUBLISHER

Josh Foster | josh.foster@citylifestyle.com M AN AG I N G E D I TO R

Josh Foster | josh.foster@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

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A Kitchen Worth Gathering In By Cynthia, N-Hance of the Emerald Coast

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

20 Featured

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

What Comes Next Matters

Four decades after arriving in Destin, Tim Creehan returns to his roots—and keeps evolving.

A Table With Soul

2 Birds Café

From South Louisiana traditions to Florida’s coast, Chef Fallon Ellender of La Table de Fe’ turns heritage, hospitality, and wine into unforgettable gatherings.

Scratch-made favorites,warm hospitality, and community connection define 2 Birds Café’s exciting new chapter.

On the Cover Chef Tim Creehan at Nonna’s Restaurant Photography: Eric Mull Photography

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ARTICLE BY JENNIFER CREEHAN PHOTOGRAPHY BY ERIC MULL PHOTOGRAPHY

WHAT

COMES NEXT

MATTERS “IT’S NOT ABOUT AWARDS OR MEDALS. IT’S ABOUT PREPARING SOMETHING THAT REPRESENTS YOUR CRAFT AND ALLOWS YOUR TRUE PASSION TO SHOW THROUGH IN YOUR CUISINE.”

At Nonna’s Ristorante, Chef Tim Creehan’s past is not preserved behind glass—it is served, shared and reimagined. Family photographs, Italian traditions and warmth in the dining room connect guests to a story that began long before this restaurant opened. After four decades in the kitchen, Creehan is not looking backward. He is using what he has learned to create something meaningful, purposeful and alive, proving that honoring where you come from can be the beginning of what comes next.

FOUR DECADES AFTER ARRIVING IN DESTIN, TIM CREEHAN RETURNS TO HIS ROOTS—AND KEEPS EVOLVING.

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WHEN YOU ARRIVED IN DESTIN, WHAT DID YOU SEE, AND DID YOU IMAGINE STILL SHAPING ITS DINING CULTURE DECADES LATER?

When I arrived, everything culinary felt new and fresh. Fine dining had not really developed, so I had the chance to introduce guests to ingredients, techniques and experiences they had not seen before. I loved educating people, and it was good for me and for the community as Destin grew. I never looked ten or twenty years ahead and imagined I would still be shaping anything. You simply hope your craft remains relevant and people still want to dine with you. That is the biggest compliment I could receive.

WHY HAS NONNA’S BECOME SUCH A PERSONAL RESTAURANT FOR YOU?

Initially, Nonna’s was a tough one. We considered plenty of cute coastal Italian names before landing on something completely normal to us. In an Italian family, you had a nonna. Once we understood that the restaurant would bring back dishes I learned growing up, the name made perfect sense. Then Jennifer transformed the idea. She filled the room with family photographs, history and details from our life together. I honestly think her design led what Nonna’s became. The story in the room made me want the food to carry the same depth and heritage. It became a true collaboration between her eye for atmosphere and my memories of Italian cooking. Nonna’s lets us share our family with guests in a way that feels intimate, generous and real.

WHAT IS THE PHILOSOPHY BEHIND THE FOOD AT NONNA’S?

People who understand Italian food will understand this: it is 90 percent ingredients and 10 percent technique. Technique matters, and you must know how to execute it, but the quality of the ingredients is what separates one dish from another. We work very hard to find the best products, because once you have them, you can prepare them very simply and let them shine. That idea has guided me forever. I wrote about it in Simple Cuisine: find the best and freshest ingredients possible and prepare them simply. Italian cooking leaves nowhere to hide, but that simplicity is exactly what makes it beautiful to me.

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“IT FEELS ALMOST LIKE A CULINARY REBIRTH.”

Nonna’s Ristorante may be Tim Creehan’s newest expression,but its roots reach deepest into his own story. Family photographs, inherited memories and the flavors of his Italian upbringing shape a restaurant that feels intimate rather than nostalgic. The experience also reflects the creative partnership he shares with Jennifer, whose design helped guide the food itself. Cuvée 30A and Pandora’s Steakhouse remain part of the broader Creehan restaurant family, but at Nonna’s, the focus is personal: heritage translated into a living, evolving restaurant for today’s guests.

CONTINUED >

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AFTER MORE THAN FOUR DECADES AS A CHEF, WHY DOES NONNA’S FEEL LIKE SOMETHING NEW?

Italian cuisine is something I have always loved, but I had never built an entire restaurant around it. Nonna’s lets me take everything I have learned throughout my career and express it through Italian food. In that sense, I am starting over, starting new, starting fresh. That is what makes it so exciting to me. It feels almost like a culinary rebirth.

WHAT HAVE DECADES IN RESTAURANTS TAUGHT YOU ABOUT HOSPITALITY AND TODAY’S GUEST?

There has been a complete shift. Early in my career, restaurateurs believed guests would overlook flaws in service or atmosphere if the food was great. Today, good food is expected. Guests are more educated about wine, steaks, ingredients, origins and value. They can buy products that once felt exclusive or prepare excellent meals at home. You cannot fool them. A restaurant has to exceed what they can purchase, cook or order for themselves. That means delivering food, service and atmosphere as one complete experience. How you care for people is what brings them back.

HOW HAS WORKING WITH JENNIFER CHANGED THE WAY YOU CREATE RESTAURANTS?

It began almost by accident when I asked, “Hey, Jen, do you want to design this restaurant?” At Nonna’s, I quickly saw her exceptional talent. She brings design, atmosphere and the front of house; I bring

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

culinary vision, concept and operations. But the most interesting part is that the lines began to cross. The more involved she became in the restaurant, the more passionate she became about operations. She understands the world I live in and the challenges that come with it. We are a stronger team because our talents are different, but our final concern is exactly the same: giving every guest a great experience.

AFTER SO MUCH SUCCESS, HOW DO YOU MEASURE YOUR OWN WORK NOW?

I stopped thinking about food in terms of awards a long time ago. Food is subjective. What matters to me is whether what I put on the plate represents my craft and whether my passion shows through. I want to make the absolute best meal I can, whether it is a cheeseburger or foie gras. To me, there is no difference in the effort they deserve. Why should either one receive less attention?

WHAT KEEPS YOU EXCITED, AND WHAT DO YOU STILL HOPE TO ACCOMPLISH?

I have always said that if I wake up one morning and do not want to go to work, that is the day I am done. After more than forty years, I still have not felt that way. No two days are the same. There is always another challenge, another service, another chance to get it right. If I could do one more thing, I would teach more people to share that passion for food and hospitality. This craft is becoming harder to find, and I want to help carry it forward. That matters to me now more than ever in this business.

A TABLE WITH SOUL

ARTICLE BY DCL MAGAZINE | PHOTOGRAPHY BY EMERALD BLUE PHOTOGRAPHY LLC

From South Louisiana traditions to Florida’s coast, Chef Fallon turns heritage, hospitality, and wine into unforgettable gatherings.

If you ask Chef Fallon Ellender of La Table de Fe’ where her story begins, she won’t point to a restaurant kitchen. She’ll take you home—to a family table in South Louisiana, where Cajun and Creole traditions were served alongside stories, laughter, and love. In her grandparents’ and parents’ kitchens, recipes were rarely written down. They were remembered, repeated, and passed forward. The pots were always simmering, the conversations were lively, and every meal carried a lesson about bringing people together.Even the Cajun French spoken quietly between adults became part of the soundtrack of her childhood—language she now wishes she had listened to more closely. That heritage still shapes the way Fallon cooks today. After studying at the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, she developed a foundation in classical French technique while exploring Louisiana’s culinary identity. She now serves on the CJFCI Alumni Board in Public Relations, helping support future culinary professionals.

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preparation, service, styling, and clean-up. Guests can gather around a four-course dinner, share a coastal family-style meal, enjoy an elevated Cajun seafood boil, or start the day with a New Orleans-inspired brunch. Cooking experiences and custom celebrations offer another way for guests to connect around food. Wine has become an equally important part of Fallon’s culinary story. Her education through the Society of Wine Educators has deepened her understanding of regions, varietals, tasting, and pairing. At La Table de Fé, wine education is designed to be welcoming and engaging, whether guests are longtime enthusiasts or simply curious to learn. The goal is never to make wine intimidating—it is to make it part of the conversation. Every experience is designed around connection, from the first welcome sip to the final bite, allowing guests to relax while Fallon takes care of the details.

CONTINUED >

Chef Fallon & Paxton

Her culinary journey eventually became more than a profession; it became a way to preserve the traditions, flavors, and values that shaped her.Today, every menu begins with that same belief: food has the power to bring people closer, create meaningful moments, and make strangers feel like family. After Hurricane Ida, Fallon’s journey led her to Florida’s Emerald Coast, where she discovered a new landscape for the traditions she carried with her. Through La Table de Fé, she brings French-Creole heritage,Gulf Coast ingredients, classical technique, and genuine hospitality together in private culinary experiences throughout the region. She serves Destin and 30A,Pensacola, Panama City Beach, and the Forgotten Coast. The experience is intentionally personal. Fallon creates restaurant-quality dining in homes, vacation rentals, yachts, and event spaces, handling everything from menu planning and ingredient sourcing to

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“FALLON’S FOCUS REMAINS THE SAME: CREATE A SETTING WHERE PEOPLE CAN SLOW DOWN, SHARE A MEAL, OPEN A BOTTLE, AND ENJOY ONE ANOTHER.”

Perhaps the most meaningful part of Fallon’s business happens beside her, in the kitchen, where her sixteen-year-old son, Paxton—Pax—has become an assistant and sous chef for larger events. His role is about far more than chopping vegetables or setting tables. He is learning teamwork, professionalism, hospitality, time management, and the quiet discipline required to make an experience feel effortless. For Fallon, watching Pax grow in confidence brings her journey full circle. The family table that first taught her what food could mean now inspires her to pass those lessons forward. Every event becomes another opportunity to create connection across generations. That philosophy is at the heart of La Table de Fé. Whether it is an anniversary dinner, family reunion, girls’ getaway, bachelorette weekend, corporate retreat, or simply an evening in a vacation home, Fallon’s focus remains the same: create a setting where people can slow down, share a meal, open a bottle, and enjoy one another. La Table de Fé serves Destin, 30A, Pensacola, Panama City Beach, and the Forgotten Coast, creating private chef, wine, and culinary experiences designed around gathering and connection.

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2 BIRDS CAFÉ

2 Birds Café & Coffee

Scratch-made favorites, warm hospitalit y, and communit y connection def ine 2 Birds Café’s exciting new chapter. ARTICLE BY DCL MAGAZINE PHOTOGRAPHY PROVIDED

M UST SE E | FO O D + BEVERAGE

There are places you visit once—and places that quickly become part of your routine. In Miramar Beach, 2 Birds Café has earned a special place in the community by serving scratch-made favorites with genuine hospitality. Since opening in 2017, 2 Birds Café has built its reputation around fresh food, thoughtful hospitality, exceptional coffee, and a simple belief that

“Great food brings people together, and hospitality makes them feel at home; that is what makes every visit memorable here.” everyone should feel welcome. Each morning begins with pastries baked from scratch, artisanal breads prepared in-house, and the inviting aroma of espresso filling the café. The menu gives guests plenty of reasons to linger. Thick-cut sourdough French toast, creative Fancy Toasts, beloved Sammies, house-made potato chips, crumbly scones, pan-fried banana bread, and famously irresistible cinnamon sugar donuts have made 2 Birds a destination worth seeking out. Drinks are just as inviting. Pair breakfast with fresh-squeezed orange juice, a mimosa, craft beer, wine, or an expertly prepared espresso drink made on the café’s signature sea-foam green La Marzocco machine. Whether you arrive early for a quiet coffee, meet friends for lunch, or settle in for a leisurely weekend breakfast, the experience feels relaxed and personal.

That welcoming atmosphere is intentional. From the food coming out of the kitchen to the conversations happening around the tables, 2 Birds has always been about creating a place where people want to stay a little longer. That consistency has helped 2 Birds become more than a convenient neighborhood café. It has become a place where birthdays, casual meetings, first dates, family breakfasts, and everyday coffee runs naturally find their way onto the calendar. The appeal is both simple and lasting: quality food, welcoming service, and an atmosphere that never asks guests to be anything other than themselves. The café’s appeal also comes from its range. A quick pastry and coffee can be just as satisfying as a full breakfast with friends. Lunch brings another reason to return, while the café’s drinks make it easy to linger long after the last bite. It is flexible enough CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / D E ST I N

Chef Seth Fresh Breakfast Panini

M UST SE E | FO O D + BEVERAGE

for busy mornings and relaxed enough for slow ones and always feels welcome. The heart of 2 Birds has always been its people. Chef Daniel brought years of Emerald Coast culinary experience to the kitchen, including time at Pompano Joe’s, Bud & Alley’s, and Rosada Bar & Grill. His passion for quality and craftsmanship continues to influence the café’s food, from familiar favorites to the details guests notice in every plate. Now, a new chapter is unfolding. In 2026, Mircea and his wife, Lana, became the new owners of 2 Birds, bringing a deep appreciation for the café’s history and the community that surrounds it. Rather than changing what guests love, they are building on the foundation already in place while bringing fresh energy to the next chapter. They also welcomed Chef Seth to the team, adding another accomplished hospitality professional. His career includes cooking at the James Beard House in New York City, serving at a Governor’s Inaugural Dinner, leading kitchens for James Shirley Enterprise, and serving as Executive Chef at Stinky’s Fish Camp. Together, the team represents a blend of experience, respect, and forward momentum. The goal is not simply to preserve the past, but to keep evolving while protecting the warmth, quality, and personality that made 2 Birds special in the first place. A café can offer a beautiful plate, but the places people return to are usually the ones that make them feel comfortable. Here, hospitality and food work together. Guests can discover something new while still ordering the dish they have loved for years. It is familiar without feeling stagnant, and evolving without losing its roots. That growth feels right for a café: thoughtful, measured, and centered on the people who make it meaningful. The next chapter can honor what guests love while creating reasons to return. Whether you are a longtime local, visiting the Emerald Coast for vacation, meeting a friend for coffee, or simply searching for a memorable breakfast in Miramar

“We want to honor everything guests already love about 2 Birds while bringing fresh energy, new ideas, and the same genuine hospitality that makes this café feel like part of the community every single day.”

Top: fresh yogurt gronola bowl Bottom: 2 Birds Café Team

Beach, 2 Birds Café belongs on your list. Come for the cinnamon sugar donuts. Stay for the coffee, scratch-made food, conversation, and unmistakable feeling that you have found a home away from home or catering with 2 Birds for your next event. What makes the café memorable is the balance: food that feels carefully made without feeling fussy, service that is genuinely warm, and a setting where locals and visitors can share the same table. It is the kind of place that

becomes part of your routine almost without you noticing. As 2 Birds enters this new chapter, its foundation remains clear. The food matters. Hospitality matters. Community matters. And every guest who walks through the door has a chance to become part of the story. That is why 2 Birds Café is more than a breakfast or lunch stop. It is a local favorite worth discovering, returning to, and sharing with the people who make life around the Emerald Coast feel special.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / D E ST I N

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Founded by nurses and perfected by pitmasters, Trauma Hogs BBQ brings medical precision, Gulf Coast flavor, and championshiplevel barbecue to every plate.

Smoked With Purpose Trauma Hogs BBQ isn't your average barbecue outfit. Its story begins in the ER, where steady hands, quick thinking, and caring for people under pressure became the foundation for something entirely different: slow-smoked, real-deal barbecue. Today, that medical DNA remains at the heart of the brand, creating a distinctive experience built on discipline, attention to detail, and genuine hospitality—one plate, one event, and one satisfied customer at a time. Where the Story Begins Before there was a smoker, there was the ER. Trauma Hogs BBQ grew from the experiences of nurses who understood that caring for people requires more than

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

events, and bowl game tailgating—proving they can deliver consistently for crowds of virtually any size. The third is their BBQ rub line, allowing customers to take the Trauma Hogs experience home. Each product continues the medical-inspired naming and storytelling that make the brand instantly recognizable. Together, these offerings create more than a barbecue company. They create a regional brand built around care, craft, and connection. Trauma Hogs BBQ may have started with nurses, but its identity has been perfected around the pit. At the heart of the company is a simple philosophy: take care of people, do the job well, and never compromise on the details. That philosophy is evident in every lane of the business. For mobile food service, it means bringing the smoker directly to communities across the Gulf Coast and Gulf Coast Alabama, CONTINUED >

technical skill—it takes patience, precision, composure, and a willingness to show up when it matters most. Those same instincts now shape every aspect of the barbecue business. The result is a brand with a personality all its own. Trauma Hogs combines medical-inspired creativity with the time-honored craft of barbecue, creating food that is as memorable as its story. The smoker becomes the new treatment room, the pitmaster becomes the specialist, and every plate is prepared with the same attention to detail that defined their medical careers. That commitment extends across three distinct lanes of business. The first is mobile food service, bringing Trauma Hogs BBQ directly to the Gulf Coast. From festivals and breweries to distilleries and everyday cravings, the team follows wherever the smoker takes them. The experience is casual, approachable, and built around the irresistible aroma and flavor of real slow-smoked barbecue. The second is catering, where Trauma Hogs has developed a reputation for handling everything from intimate backyard gatherings to major events. Their credentials include catering for NFL clients, NASCAR OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / D E ST I N

“WE DIDN’T STUMBLE INTO BARBECUE. WE BUILT IT WITH THE SAME DISCIPLINE, ATTENTION TO DETAIL, AND GENUINE CARE WE BROUGHT TO OUR MEDICAL CAREERS, ONE PLATE AT A TIME, WITH PASSION, PURPOSE, AND PRIDE.”

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

serving up barbecue at festivals, breweries, distilleries, special events, and wherever hungry customers gather. The mobile experience captures what makes barbecue special in the first place—the anticipation, the aroma, the conversation, and that first bite that makes the wait worthwhile. For catering, the scale can change dramatically, but the standards remain the same. A backyard family gathering may call for an intimate spread, while a corporate lunch near Eglin AFB or a major sporting event can require feeding hundreds or even thousands. Trauma Hogs has already demonstrated its ability to perform at that level, catering for NFL clients, NASCAR events, and bowl game tailgating. Those experiences have helped establish the company as a trusted choice when quality, consistency, and execution matter. Then there is the BBQ rub line, which brings the brand beyond the event itself. Designed with the same medical-inspired naming and personality that define Trauma Hogs, the rubs give customers a way to bring a little of that pitmaster magic home. They also reinforce the company's distinctive story: barbecue created by people whose professional lives were rooted in caring for others. That combination of story and skill is what separates Trauma Hogs BBQ from a crowded barbecue scene. This isn't simply a business built around smoked meat. It is a brand built around people, experience, and a commitment to serving others well. Based in the Florida Panhandle and serving the Gulf Coast Alabama region, Trauma Hogs BBQ has developed a regional presence backed by national-level credentials. Its journey from ER nurse to pitmaster is unconventional, but the connection makes perfect sense. Both professions demand preparation,

patience, precision, teamwork, and the ability to stay calm when the pressure rises. The setting may have changed from emergency rooms to smokers, but the mission remains remarkably similar: show up, pay attention, and take care of people. That is the essence of Trauma Hogs BBQ— founded by nurses, perfected by pitmasters, and served one plate at a time. Ready to taste the difference? Follow Trauma Hogs BBQ , track down the mobile smoker, book your next event, or take home the signature rubs and bring the flavor home. Contact them with Questions/Brags - jason@ traumahogs.com or to place Wholesale Orders or Catering to Catering@traumahogs.com. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / D E ST I N

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Destin & Miramar Beach

Crystal Beach Rentals

The company takes a boutique approach, treating each property individually rather than as just another vacation rental. Every home receives personal attention, while guests enjoy responsive service that makes every getaway feel effortless. Whether it’s a late-night arrival, an unexpected HVAC issue, or a special anniversary, Grand Welcome’s local team is there to coordinate the details and find solutions quickly. Spectacular coastal views, resort facilities, and easy access to the Emerald Coast create the setting, while personalized hospitality brings the experience together. Looking for family-owned, full-service vacation rental management in Destin or Miramar Beach? Grand Welcome lists, hosts, and manages properties across Airbnb, Vrbo, and leading booking platforms, handling everything from reservations and guest services to property care and all leading booking platforms. Book your vacation at 850-749-4999! (850) 842-5011

family by the beach OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / D E ST I N

Custom Cookies for every occasion - beautifully designed, deliciously made just for you.

Gluten Free Cookie Michele Pavlich, Owner

SALT WATER SNOW DESIGN STUDIO

TRANSFORMING SPACES INSPIRED BY NATURE - YOUR VISION, OUR EXPERTISE.

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PREMIUM CUSTOM COUNTERTOPS FABRICATION

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State-of-the-ArtBACA Fabrication Technology Custom Residential & Commercial Fabrication Over 100 Slabs in Stock at Our Showroom

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(850)235-0003 www.emeraldcoastfabrication.com info@emeraldcoastfabrication.com